Bread Pudding
6 large eggs
⅔ cups granulated sugar
2 cups milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
⅛ teaspoon ground nutmeg
24-30 slices of day old french bread
Sauce
2 sticks butter
1 cup light brown sugar
2 bananas
¼ cup rum (can substitute with 2 teaspoons rum extract or ¼ cup praline liqueur)
INSTRUCTIONS
Bread Pudding
Preheat oven to 350° and generously grease 4 ramekins with butter. If you don't have ramekins you can use a large muffin tin
In a large bowl, mix together the eggs, granulated sugar, milk, vanilla extract, cinnamon and nutmeg
Cover the bottom of the ramekin with two slices of french bread
Spoon ⅓ cup of the custard mixture over the bread and let it soak in
Repeat this process until the baking dishes are full
Place the ramekins on a baking sheet and bake for 45-60 minutes. Make sure a knife inserted in the middle comes out "sticky", not runny with the egg mixture and the tops are golden brown. Extra cooking time may be required depending on the oven
Remove from oven and let cool 15-20 minutes before serving. Don't skip this step, this gives the custard time to set up
Sauce
In a heavy saucepan, melt the butter and brown sugar together over medium heat
Once melted, add the sliced bananas and rum
Stir until heated through
Spoon the sauce over the bread pudding and enjoy!
Source Recipes -Here-
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